Step by step

For the filling you also need mortadella

Remember that to make a great broth you have to start with cold water and then add the vegetables (in the case of a vegetable broth) or the meat and bones (for a meat broth). One uses hot water instead when making a ‘bollito di carne’.
Larger versions of this pasta are called ‘tortellaccio’ or ‘cappellaccio’ and should be eaten ‘dry’, usually with a simple accompaniment of butter and sage.
apulian product pasta rice